CARAMEL PUMPKIN BARS

Via Claire Saffitz's YouTube

 

Ingredients:

 

Crust: 

1¼ c flour 

⅓ c powdered sugar 

½ t kosher salt 

10 T cold unsalted butter, cut into ¼-inch dice 

 

Filling: 

½ c sugar + 2 T water 

1 c heavy cream, at room temperature 

1 c pumpkin puree 

¼ c brown sugar 

2 T butter, room temp 

Big pinch kosher salt 

2 t vanilla extract 

2 large eggs 

 

Topping: 

⅓ cup mascarpone or crème fraiche 

⅔ cup heavy cream

 

 

Method:

Preheat oven to 325°F.

  

Fashion a sling out of parchment paper for an 8x8" baking pan.  Set aside.

 

In a large bowl, mix the crust ingredients together with your fingers, until a dough forms that can hold its shape.  If it gets too sticky to use your hands, continue mixing with a silicone spatula.

 

Press into the prepared pan and bake in the oven for 25 minutes, or until deeply golden brown.  Remove and set aside.

 

Meanwhile, pour first the water, then the granulated sugar into a saucepan and heat over medium, without stirring, until the sugar is caramelized and coppery golden, and is just beginning to smoke.  Remove from heat, pour in the cream, then the pumpkin, and whisk until smooth.  Add the brown sugar, butter, salt and vanilla, and stir well.  Add the eggs once the mixture has cooled to warm, rather than hot.  Whisk thoroughly and pour onto the baked crust.

Return pan to the oven and bake for 25 minutes, until sides are slightly puffed and center jiggles, rather than ripples. 

 

Cool thoroughly.

 

Remove from pan using parchment sling. 

 

Whip mascarpone and cream to medium peaks, spread over pumpkin caramel, cut into 16 bars, and serve.

PUMPKIN BREAD

Halved and modified from Ashley Paige's Instagram, full recipe at bottom

Volume for two mini-loaf pans:

 

Ingredients:

 

90 g flour (¾ c)

1 t pumpkin pie spice 

½ t baking powder

¼ t baking soda 

34 g c nut butter (⅛ c) 

120 g pumpkin puree (½ c)

45 g maple syrup (1/6 c)

40 g olive oil (3 T)

1 t vanilla extract 

1 egg 

¼ c chocolate chips, divided

 

 

Method:

 

Preheat oven to 350°F. 

 

Place two mini loaf pans on a baking sheet, and line with parchment, if desired.  Set aside.

 

In a large bowl, mix together flour, spices, baking powder, and baking soda.  Pour into a small bowl and set aside.

 

In the large bowl, beat nut butter into pumpkin puree, then add remaining wet ingredients and beat well. 

 

Stir in dry ingredients.

 

Fold in half of chocolate chips. 

 

Pour into pan and top with remaining chips. 

 

Bake 25 minutes, until a toothpick comes out mostly clean. 

 

Cool in pan briefly before slicing.

 

 

______________

Original volume:

 

Ingredients:

 

2 eggs

1 c pumpkin puree (220g)

¼ c nut butter (68g) 

⅓ c maple syrup (93g)

¼ c olive oil (54g)

2 t vanilla extract 

1½ c flour (180g)

1 T pumpkin pie spice 

1 t baking powder

¾ t baking soda 

⅓ c chocolate chips  

 

 

Method:

 

Preheat oven to 350°F. 

 

Line a loaf pan with parchment. 

 

In a large bowl, beat eggs, then add remaining wet ingredients and mix. 

 

Stir in flour, spices, baking powder, and baking soda. 

 

Fold in chocolate chips. 

 

Pour into pan and top with more chips. 

 

Bake 40–50 min, until a toothpick comes out mostly clean. 

 

Cool in pan briefly before slicing.

5 MINUTE BAGUETTE

From YouTube

 

Ingredients:

½ recipe:

475g bread flour

8g salt 

⅜ t yeast

365ml water

 

Full recipe:

950g bread flour

16g salt 

¾ tsp yeast

730ml water

 

 

Method:

 

Part 1:

Using a pair of chopsticks, mix all the ingredients together until they come together in a ball.

 

Cover and let rise for 8 to 10 hours. 

 

Part 2:

Preheat oven to 485°F.

 

Sprinkle some flour on the counter, scrape out the dough and sprinkle with more flour on top to prevent sticking.  Divide the dough in 2 pieces (or 4, if following full recipe amount).  Take each piece and stretch it gently into a baguette shape and put it on a parchment paper covered baking sheet. 

 

Bake for 25 minutes, depending how golden you want them.

 

 

Timeline:

Mix 2 minutes

Rise 8 to 10 hours

Shape 3 minutes

Bake 25 minutes

 

Baguettes for breakfast, mix in the evening and bake in the morning. 

Baguettes for lunch, mix in the evening and bake when you want them. 

Baguettes for dinner, mix in the morning and bake in the evening. 

TURKEY & TOFU CHILI

Adapted from earlier Chili with Baked Potatoes

 

Ingredients:

Tofu:

1 block extra firm tofu, lightly squeezed and then grated directly into a baking dish

1½ T soy sauce

1 T rice vinegar

¼ t Maggi seasoning

1 t knorr chicken powder 

 

3 T. olive oil

2 onions, diced
2 carrots, diced
2 garlic cloves, minced

1 lb ground turkey

 

Spices:
2 T chili powder
1 T dried oregano
1 T smoked paprika
1 T ground coriander seeds

 

1 28-oz can of chunky tomato sauce, fire roasted

3½ c water (or 28 oz)

1 t knorr chicken powder 

1 14-oz can pinto beans 

1 14-oz can black beans

2 bell peppers, diced

1 T soy sauce

2 T apple cider vinegar

 

Salt & pepper 

Cheddar cheese, grated

Sour cream

Scallions, sliced

Methodology:

 

Mix tofu marinade ingredients in a medium bowl.  Pour over tofu and toss.  Spread out in the baking dish and roast at 400°F for 30 minutes, stirring every 10 minutes. 

 

Heat the olive oil in the bottom of a large dutch oven.  Add the onions and stir over medium heat until the onions are translucent, 5 to 10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground turkey to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, knorr, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, for 30 minutes.

Check water level.  Correct seasoning, add vinegar to taste, and serve with cornbread, rice, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and scallions.

CHICKEN AU POIVRE

Recipe adapted from Coco Larkin Cooks, original recipe at bottom.

Ingredients:

 

1½ - 2 lb boneless, skinless chicken thighs

3 t salt, divided

1½ T whole peppercorns

1 t rosemary, finely chopped

5 garlic cloves, finely chopped

1 medium to large shallot, finely chopped

1 c cream

½ whole milk

¼ c dry sherry

 

Optional: 1 t cornstarch

 

Method:

 

Preheat oven to 400° F.

Smash the peppercorns to steakhouse grit in a mortar.  Place them in a mixing bowl with the rosemary, garlic, shallot, and 1 t salt.  Stir in the cream, milk and sherry, and set aside.

 

Place the chicken in a baking dish and pour over the cream mixture.  Roast for 35 minutes, basting every 15 minutes.  The cream should be golden and bubbling, and the chicken should be cooked through. 

 

Remove chicken from cream and set aside.  Whisk cream mixture.  If it is too thin, pour into a saucepan, whisk in 1 t cornstarch, and cook until thickened.

_____________

Original recipe:

 

Ingredients:

 

1 whole chicken

1 T salt for the chicken

1 t salt for the cream mixture

½ t olive oil

1½ T whole peppercorns

1 t rosemary, finely chopped

5 garlic cloves, finely chopped

1 medium to large shallot, finely chopped

2 c heavy whipping cream

½ c dry sherry

Method:

 

Preheat oven to 375° F.

Spatchcock the chicken by cutting along the breast bone on both sides so that the chicken lies flat in a baking pan.  Season the underside of the chicken with about ½ T salt.  Then massage the skin side of the chicken with olive oil and season with remaining ½ T salt.

Roast the chicken in the oven, skin side up, for 15 minutes. 

 

Meanwhile, smash the peppercorns to steakhouse grit in a mortar.  Place them in a mixing bowl with the rosemary, garlic, shallot, and 1 t salt.  Stir in the cream and sherry, and set aside.

 

Increase the oven temp to 400°F.  Remove the chicken from the oven, pour over the peppercorn sauce, and return to oven.  Baste the chicken two times during this second cooking period, every 15 minutes.  After 30-35 minutes it will be golden and bubbling.  Check for temperature: the thickest part of the breast/thigh should register 165°F. 

 

Rest chicken at least 10 minutes before serving.

CLAIRE SAFFITZ'S BLUEBERRY MUFFINS

From Claire's Youtube channel

Ingredients:

 

1 stick butter, room temp 

¼ c granulated sugar 

¼ c brown sugar 

1 egg 

1 T lemon zest 

½ t vanilla  

 

1 c plus 1 T all-purpose flour 

1 t baking powder 

½ t baking soda 

½ t kosher salt 

 

½ c sour cream 

Frozen blueberries 

Demerara sugar  

 

 

Method:

 

Preheat oven to 375°F.

 

In a medium bowl, beat the butter until very smooth.

 

Add the sugars and beat until smooth.  Add the egg and beat until smooth.  Zest the lemon and add the vanilla into the mixture and stir.

 

In another medium bowl, mix all the dry ingredients. 

 

Add the flour in three increments, alternating with two additions of the sour cream, beginning and ending with the flour. 

Add blueberries to taste.  Portion batter into a muffin tin prepared with paper muffin liners and top with demerara sugar. 

 

Bake 20-25 minutes, until domed and golden.  Remove muffins immediately and cool on a rack. 

CHICKEN SOUVLAKI & POTATOES

From the Things to Eat newsletter

 

Chicken:

 

Ingredients:

1½ lb boneless, skinless chicken thighs

⅓ c lemon juice, from about 3 lemons

2 T olive oil

4 cloves garlic, minced

2 t fresh rosemary, chopped

1 t dried thyme

2 t dried oregano

1 t smoked paprika

salt and pepper 

Method:

 

Toss all ingredients together in a 9" x 9" baking dish and refrigerate, covered, for at least 2 hours. 

 

Place dish in oven, turn on to 400°F and bake for 30-35 minutes, or until chicken is cooked through. 

 

Potatoes:

 

From Food Wishes, see bottom for original potato recipe from Things to Eat

 

Ingredients:

4 large russet potatoes, washed

¼ c olive oil

salt, pepper and cayenne pepper

 

1 c chicken broth

2 t lemon zest

Juice of 1 or 2 lemons 

 

Method:

 

Trim a flat foot on each of the flat sides of the potatoes, and then halve lengthwise.  Rinse in cold water, then pat dry.

 

Pour oil into a baking dish that will fit the potatoes, then place potatoes in.  Season top of each potato with salt, pepper and cayenne pepper, then flip and season other side.

 

Roast in 400°F oven for 20 minutes, then using tongs and spatula, carefully flip potatoes over. 

 

Meanwhile, mix chicken broth, lemon zest and juice.  Pour over the top of the potatoes, then redistribute the lemon zest into the broth.  

 

Roast 15 more minutes, then flip again, very carefully. Roast until potatoes are very tender inside, and crusty outside, about 30 more minutes.

Salad:

 

Ingredients:

 

2 medium cucumbers, halved and sliced

3 medium tomatoes, cored and chopped

1 small red onion, thinly sliced

½ bunch fresh parsley, chopped

2 T olive oil

2 T red wine vinegar

1 T sumac

2 t dried oregano

salt and pepper

 

Method:

 

Toss all ingredients together and marry flavors in the fridge for an hour before serving.  

 

 

 Tzatziki:

 

Ingredients:

 

1 medium cucumber, grated

1 c Greek yogurt

1 clove garlic, minced 

1 T fresh dill, chopped

1 T olive oil

1 t vinegar

salt and pepper

 

Method:

 

Sprinkle cucumber with a pinch of salt and toss until evenly salted.  Set aside for 15 minutes, then squeeze remaining liquid out of the cucumber.  Discard liquid and transfer cucumber to a medium bowl.

 

Add remaining ingredients, mix well, and allow to sit in the fridge for an hour before serving.  

 

__________________ 

Original potato recipe:

 

2 lb red or gold potatoes, cut into ½" wedges

3 T olive oil

2 cloves garlic, minced

1 t smoked paprika

1 t garlic powder

½ t onion powder

3 T lemon juice, from 1 lemon

1 T chopped parsley

1 T chopped dill

salt and pepper 

 

Method:

 

Preheat oven to 425°F and line a baking sheet with parchment paper.

 

Toss potatoes withe everything but fresh herbs and lemon juice and spread out on baking sheet.

 

Bake for 40-45 minutes, flipping once, or until potatoes are tender and golden-brown.

 

Remove from oven and toss with lemon juice and fresh herbs.

GROUND TOFU

Loosely inspired by this recipe

 

1 block extra firm tofu, lightly squeezed and then grated directly into a baking dish

2 T soy sauce

1 T rice vinegar

¼ t Maggi seasoning

1 t knorr chicken powder 

 

 

Method:

 

Mix marinade ingredients in a medium bowl.  Pour over the tofu and mix.  Spread out in the baking dish and roast at 400°F for 20 minutes, or until crispy, stirring halfway through. 

 

CLAIRE SAFFITZ'S CHOCOLATE LAYER CAKE

Adapted and reduced from the NYT

Full 3 x 8" cake amounts at bottom 

Whipped Ganache below 

Ingredients:

100 g cake flour

171 g granulated sugar

¾ t kosher salt

½ t baking soda

½ t baking powder

30 g unsweetened Dutch-process cocoa powder, sifted if lumpy

67 g strong freshly brewed coffee, steaming hot (or 76 g hot water + ½ t nescafe)

91 g crème fraîche, at room temperature (sub. sour cream)

1 t vanilla extract 

68 g hazelnut oil, or neutral oil 

2 large eggs plus 1 large yolk, at room temperature

 

 

Method:

Preheat the oven to 350°F.  Lightly butter the bottom and sides of 2 6" cake pans, then line the bottoms with rounds of parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, baking soda and baking powder; mix on low speed just until combined.

In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche, vanilla and oil, then whisk until completely smooth. Set aside.

To the stand mixer bowl, add half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients.  Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds.  Pause and scrape down the sides and bottom of the bowl again.

Meanwhile, add the eggs to the remaining cocoa mixture and whisk until smooth.  Add to the stand mixer, then beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute.

Pour the batter into the prepared pans, dividing evenly.  Firmly tap the filled pans on the counter to dislodge any bubbles.  Transfer the pans to the oven and bake until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, checking at 30 minutes.

Remove the pans from the oven and let cool completely on a wire rack.

Unmold and level the cakes, frost with below whipped chocolate ganache, and enjoy!

 

Whipped Ganache Frosting:

From Kitchen projects #169 & #175

 

40 g milk chocolate, chopped

30 g dark chocolate, chopped

½ t instant coffee granules 

300 g heavy cream, divided

Pinch of salt  

80 g mascarpone 

 

Combine 100 g cream, chocolates, coffee granules and salt in a heavy, microwave safe bowl.  Microwave in 30-second increments until chocolate is completely melted, and stir until smooth.

Chill well, then combine chocolate mixture and remaining 200 g cream and mascarpone in a stand mixer bowl and beat until thick with the whisk attachment.

––––––––

 

Area of 3 8" cakes: 153" squared

Area of 2 6" cakes: 58" squared

Reduction percentage: 38%

 

Original ingredient amounts, for 3 8" layers: 

2 cups/260 grams cake flour 

2 ¼ cups/450 grams granulated sugar

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 cup/80 grams unsweetened Dutch-process cocoa powder, sifted if lumpy

¾ cup/177 grams strong freshly brewed coffee, steaming hot

1 cup/240 grams crème fraîche, at room temperature

1 tablespoon vanilla extract

5 large eggs plus 2 large yolks, at room temperature

¾ cup/180 grams neutral oil, such as avocado or vegetable

CHOCOLATE GENOISE CAKE with WHIPPED GANACHE

WARNING: This recipe resulted in a dry cake!

 

6" cake, adapted from Soje Original on Instagram

Original adaptation see bottom

 

Ingredients:

 

106 g whole eggs (about 2)

28 g yolks (about 1)

71 g sugar

14 g honey 

 

19 g butter

28 g milk

13 g cocoa powder 

1 g instant coffee granules 

 

64 g cake flour

11 g cornstarch 

Pinch salt 

 

 

Method:

 

Preheat oven to 380°F. 

 

Line one 6" cake tin with parchment paper: a circle in the bottom and collar around the side.

 

Add eggs, yolks and sugar to the bowl of a stand mixer, and whisk immediately.  Add honey and whisk again.  Place the bowl in a pot of hot tap water and whisk until the egg mixture is warm (104°F).

Place bowl in stand mixer and whip on high until the mixture turns ivory and leaves a trail that stays visible for more than 3 seconds, about 5 minutes.  Then mix on low speed for 1 minute, to refine the air bubbles. 

 

Meanwhile, melt the butter and milk in a bowl in the water bath. 

 

Sift the cake flour and corn starch over the egg mixture.  Gently fold the flour mixture into the egg mixture, until homogeneous. 

 

Whisk the cocoa powder and instant coffee into the butter milk mixture.

 

Scoop a little batter into the cocoa mixture bowl and stir.  Then pour cocoa mixture into the batter bowl and gently fold until well combined.

 

Pour batter into cake tin.  Smooth top and tap once on counter to settle batter.  

 

Reduce oven temp to 320°F and bake for 30 minutes, or until a toothpick comes out clean.  

 

Turn cake out of tin and cool upside down.

 

 

 

Whipped Ganache Frosting:

From Kitchen projects #169 & #175

 

40 g milk chocolate, chopped

30 g dark chocolate, chopped

½ t instant coffee granules 

300 g heavy cream, divided

Pinch of salt  

80 g mascarpone 

 

Combine 100 g cream, chocolates, coffee granules and salt in a heavy, microwave safe bowl.  Microwave in 30-second increments until chocolate is completely melted, and stir until smooth.

Chill well, then combine chocolate mixture and remaining 200 g cream and mascarpone in the stand mixer bowl and beat until thick.

Assembling the cake:

Simple syrup:

¼ c milk

¼ c sugar

 

Level cake and slice in thirds.  Lightly soak each layer with a simple syrup, then spread a generous layer of frosting between each layer.  Stack and cover with remaining frosting.

 

 

_______

Original Adaptation

Ingredients:

 

106 g whole eggs

28 g yolks

71 g sugar

14 g honey 

 

19 g butter

28 g milk

13 g cocoa powder 

 

64 g cake flour

11 g cornstarch 

 

 

Method:

 

Preheat oven to 380°F. 

 

Line two cake tins with parchment paper: a circle in the bottom and collar around the side.

 

Add eggs, yolks and sugar to the bowl of a stand mixer, and whisk immediately.  Add honey and whisk again.  Place the bowl over a pot of warm (104°F) water and whisk until the egg mixture is warm.

Place bowl in stand mixer and whip on high until the mixture turns ivory and leaves a trail that stays visible for more than 3 seconds, about 5 minutes.  Then mix on low speed for 1 minute, to refine the air bubbles. 

 

Meanwhile, warm the butter and milk over a water bath, to 122°F-140°F. 

 

Pour the egg mixture into a large bowl and sift the cake flour and corn starch over it.  Gently fold the flour mixture into the egg mixture, until mixture is homogeneous. 

 

Add the cocoa powder to the butter milk mixture, then whisk until smooth.

 

Scoop a little batter into the cocoa mixture bowl and combine.  Then pour cocoa mixture into large batter bowl and gently fold until well combined.

 

Divide batter into two cake tins.  Smooth top and tap once on counter to settle batter.  

 

Reduce oven temp to 320°F and bake cakes for 30 minutes, or until a toothpick comes out clean.  

 

Turn cakes out of tins and cool upside down.

Soje's chocolate ganache recipe:

110 g heavy cream

70 g dark chocolate

40 g milk chocolate

 

220 g heavy cream

20 g sugar

 

 

Combine the cream and chocolates in a heavy, microwave safe bowl.  Microwave 1 minute, then stir well until chocolate is completely melted and smooth.

 

Add 220 g heavy cream and sugar to melted ganache.  Mix well, then chill for at least 5 hours.

Whip chocolate ganache until it becomes slightly firm and holds its shape.

SAUCY CURRY NOODLES

From @TheAlmondLane on Instagram

 

Ingredients:

 

Tofu:

1 block extra firm tofu, grated

⅓ c soy sauce

1" ginger, grated

1 T rice vinegar

1 t smoked paprika

1 t garlic powder

1 t sesame oil

 

Sauce:

2 t curry paste

2 garlic cloves, crushed

1" ginger, grated

Juice of ½ lime 

1 t brown sugar 

1 T peanut butter 

1 T soy sauce

1 t sesame oil

400ml coconut milk 

Broccoli:

1 broccoli head, cut into florets

1 t sesame oil

1 t garlic powder

½ t salt

 

Other:

3 servings vermicelli noodles, cooked according to package instructions

Sesame seeds to garnish

Chili crisp 

Method:

 

Mix tofu marinade ingredients in a large bowl, setting aside 2 T marinade.  Add the tofu to the bowl and mix.  Spread over a lined baking sheet and roast at 400°F for 20 minutes, or until crispy.  Stir halfway through.  Once crispy, toss with reserved marinade.

 

Add all sauce ingredients to a blender and blend until smooth.  Pour into a dutch oven, rinse the blender out with ½ c water and add to the dutch oven.  Bring to simmer, turn heat down to low and cook 10 minutes.

 

Steam broccoli florets 6 minutes, then toss with sesame oil, garlic powder and salt.  

 

Serve the noodles topped with a few spoonfuls of sauce, add tofu, broccoli, sesame seeds and chili crisp.